Ingredients:

  • 6 medium russet potatoes, peeled and diced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth or vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 6 slices of bacon, cooked and crumbled (reserve some for garnishing)

Instructions:

  1. Prepare Ingredients: Peel and dice the potatoes, dice the onion, and mince the garlic.
  2. Layer Ingredients in the Crock Pot: Add diced potatoes, onion, garlic, chicken or vegetable broth, thyme, salt, and black pepper to the slow cooker; stir to combine.
  3. Cook the Soup: Cover the Crock Pot and set to low for 6 to 8 hours or high for 3 to 4 hours, until the potatoes are tender.
  4. Make the Creamy Mixture: In a mixing bowl, blend softened cream cheese with heavy cream until smooth.
  5. Combine and Finish: Mash about half of the potatoes for a creamier texture and stir in the cream cheese mixture and crumbled bacon.
  6. Serve: Ladle the soup into bowls and top with additional crumbled bacon, if desired.